Pan Roasted Venison Burgers
Savor the bold, earthy flavor of *Pan Roasted Venison Burgers*, a gourmet twist on a classic favorite. Packed with lean ground venison and just enough ground pork for added juiciness, these burgers are expertly seasoned with garlic, grated onion, Worcestershire sauce, smoked paprika, and fresh parsley. The addition of bread crumbs ensures a tender texture, while a quick pan roast in a hot skillet locks in all the savory goodness. Perfectly topped with melted cheddar, crisp lettuce, and ripe tomato on toasted buns, these burgers strike the ideal balance between rustic and refined. Ready in just 35 minutes, they're an easy yet impressive option for wild game enthusiasts and weeknight diners alike. Pair with your favorite sides for a hearty, crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 pound ground venison
- 0.25 pound ground pork
- 2 pieces garlic cloves, minced
- 0.5 cup yellow onion, finely grated
- 1 tablespoon Worcestershire sauce
- 0.25 cup bread crumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 pieces hamburger buns
- 4 pieces lettuce leaves
- 1 piece tomato, sliced
- 4 pieces cheddar cheese slices
Instructions
In a large mixing bowl, combine the ground venison, ground pork, minced garlic, grated onion, Worcestershire sauce, bread crumbs, chopped parsley, salt, pepper, and smoked paprika.
Mix the ingredients gently with your hands until just combined. Avoid overmixing to keep the burgers tender.
Divide the mixture into four equal portions, shaping each portion into a round patty about 3/4 inch thick.
Heat a large skillet or cast-iron pan over medium-high heat and add the olive oil.
Place the patties in the hot skillet, leaving space between each burger. Cook for about 4-5 minutes on the first side without moving them.
Flip the patties and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for well-done burgers.
If using cheese, place a slice of cheddar on each patty during the last minute of cooking and cover the skillet with a lid to allow the cheese to melt.
Remove the patties from the pan and let them rest for a few minutes while you prepare the buns.
Toast the hamburger buns lightly in the skillet or use a toaster.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a cooked venison patty, a slice of tomato, and the top bun.
Serve immediately with your favorite condiments and sides.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 4626 mg | 201% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 9.7 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1116 mg | 86% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
